Delicious Double Chocolate Muffins

Charlotte at Waltzing Matilda posted a picture of some chocolate muffins last week and I must have been hormonal, or something, because I wanted chocolate muffins now! I held off for a couple days, but they were on my mind a lot!

I made breakfast for dinner on Monday, and chocolate muffins were on the menu. They were so good. I mean really, really good. I am not sure I have ever made a double chocolate muffin before, but these could not have been better. They were definitely muffins, not cupcakes, but so chocolatey!

You need to make some soon. Seriously.

I used the recipe as found at Dinner with Julie, and the only change I made was to use coconut oil instead of canola oil or butter. I melted it before I added it. It added a definite coconut flavor, so if you don't like that flavor, use a less flavorful oil. I loved it!

I think I will fool around with a recipe a bit and try some flour blends for more nutrition, and sub out some yogurt for some oil. I'll let you know if I do. Here is the recipe as written. Do try!

Part of a healthy breakfast dinner (scrambled eggs and tomatoes, apple slices, sausage, and muffins!) 

Double Chocolate Muffins

1 1/2 cups flour

3/4 cup sugar

1/2 cup cocoa

2 tsp. baking powder

1/4 tsp. salt

3/4 cup milk

1/2 cup canola oil or butter, melted (or coconut oil, melted)

2 large eggs

1 tsp. vanilla

1/2 cup chocolate chips

Preheat the oven to 375°F.

In a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt.

In a large bowl, whisk together the milk, oil, eggs and vanilla. Add the dry ingredients and chocolate chips and stir just until well blended.

Divide batter among a dozen paper-lined muffin cups and bake for 20-25 minutes, or until domed and springy to the touch.

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Muffins that Taste Like Donuts

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I really try to make a special breakfast on Sunday morning -- something that is a treat for my family like Cinnamon Buns or Bun Bread or Scones. Usually I start the night before -- at least when I am making dough -- so that minimal effort is required on Sunday morning. Of course, that doesn't always happen. Recently I woke up on Sunday morning and realized I had failed to start dough the night before, but I remembered the recipe for these little muffins on my list of recipes to try and decided to give them a whirl.

These are yummy little gems and they really do taste like an old-fashioned donut. While old-fashioned is not my kids' favorite flavor (they actually all have their own favorite flavor), this plate of muffins disappeared in absolutely no time. Note to self: double the recipe next time.

The recipe came from Cheat Day Cafe and I made them exactly as written. There really were no specific directions for dunking the baked donuts in cinnamon sugar so I only dunked the tops. If you would like to dunk the entire muffin you'll need more butter and cinnamon sugar. I did rewrite the recipe just a tad for clarity.

Muffins that Taste Like Donuts

makes 12

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1¾ cup flour

1½ t. baking powder 

½ t. salt

½ t. nutmeg

½ t. cinnamon

⅓ cups oil

¾ cups sugar

1 egg

¾ cups milk

¼ cups butter

⅓ cups sugar

1 T. cinnamon

Preheat oven to 350 degrees. Generously grease 12 muffin tin cups. 

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Fill muffin tins 2/3 full. Bake at 350 degrees for 15-20 minutes, until toothpick comes out clean.

Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Remove muffins from tins while still hot. Dip muffins in butter, then into the sugar/cinnamon mix.

Source: modified from Cheat Day Cafe

Pumpkin Muffins and Chocolate Chip Pumpkin Bread

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My kids are big fans of all things pumpkin, and I love that I can pick up a jumbo can of store-brand pumpkin for less than $2. Pumpkin is so nutritious that I often add it to foods in place of half the oil, much like you would applesauce. It doesn't add as much sweetness as applesauce, so I might use it in a cornbread recipe or savory muffins. The orange color is kind a bonus in my book.

But, this week I was baking for the freezer so my jumbo can of pumpkin went into typical pumpkin baked goods, These two recipes are family favorites. The muffins are a real treat that I would enjoy everyday if I could. They are soft and moist, and the streusel adds a little sweetness and crunch. The Chocolate Chip Bread doesn't even need a description -- chocolate, pumpkin, cinnamon -- yum!

Pumpkin Streusel Muffins
makes 18

2 1/2 cups flour
1 1/2 cups sugar
1 T. pumpkin pie spice
1 t. baking soda
½ t. salt
2 eggs, lightly beaten
½ cup oil
1 cup pumpkin
1 cup shredded peeled apple

Place paper cup liners in muffin tins.
Preheat oven to 35o degrees F.
In a large bowl, combine flour, sugar, spice, soda and salt.
In a medium bowl, combine remaining ingredients, except apple.
Add liquid ingredients to dry and stir until moist; add apple.
Spoon batter into cups.
Sprinkle streusel over batter and bake for 35 to 40 minutes.

Streusel: Combine 2 T. flour, 1/4 c. sugar, 1/2 t. cinnamon and 4t. butter; cut
until crumbly.



Chocolate Chip Pumpkin Bread
2 loaves

3 ½ cups flour
1 1/2 cups sugar
2 t. baking soda
1 ½ t. salt
1 t. cinnamon
1/2 t. nutmeg
1 t. pumpkin pie spice
1 cup oil
⅔ cup water
4 eggs, well beaten
2 cups pumpkin
12 oz mini chocolate chips

Preheat oven to 350 degrees F.
Grease two 3 x 5 loaf pans.
Mix dry ingredients.
Add oil, water, eggs and pumpkin.
Mix well; add chocolate chips.
Pour into pans and bake for one hour or until toothpick comes out clean.


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Banana Chocolate Chip Muffins

I discovered this recipe for muffins about 15 years ago. They are my all-time favorite banana muffin, partly because they are so tasty, but also because they are so good for you. If you weren't mixing up the batter yourself, you'd never know that these are low in fat and packed full of nourishing ingredients. But knowing that makes them taste a little better. My guys can scarf down several of these with a glass of milk and think nothing of it.

Banana Chocolate Chip Muffins
makes 18

2 cups whole wheat flour
(or mixed white and wheat or all white)
¾ cup wheat bran
½ cup wheat germ
pinch salt
1½ t. baking soda
1 t. baking powder
1 cup plain yogurt
2 lrg. ripe bananas, mashed
1 egg, lightly beaten
½ cup honey
2 T. vegetable oil
½ cup mini semi-sweet choc. chips
½ cup chopped walnuts (optional)


Preheat oven to 425 degrees F.
Lightly grease 18 muffin tins or line with papers.
In large bowl, combine first six (dry) ingredients.
In a medium bowl, combine yogurt, bananas, egg, honey and oil.
Mix with dry ingredients.
Add chocolate chips and walnuts, if desired.
Spoon into tins.
Bake for 15-20 minutes (check them after 15)
until toothpick inserted comes out clean.


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Upside Down Apple Muffins

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These are a great weekend breakfast treat -- or make them for dinner with some scrambled eggs and sausage -- breakfast for dinner.

Upside Down Apple Muffins

1½ cups flour
2 t baking powder
½ cup sugar
½ t salt
½ t cinnamon
¼ t nutmeg
¼ cup butter
1 cup peeled, shredded apple
½ cup buttermilk
1 egg, lightly beaten
⅓ cup brown sugar
3 T butter, melted
½ cup chopped pecans (optional)


Preheat oven to 375 degrees F.
Combine flour, baking powder, sugar, salt, cinnamon and nutmeg.
With pastry cutter, cut in butter.
Combine buttermilk and egg and add to flour mixture
along with apples, stirring just to moisten.
Combine melted butter and brown sugar.
Spoon about 1 t. into each greased muffin cup.
Add chopped pecans to cup if desired.
Spoon batter into cups and bake for 20 minutes.
Turn upside down and serve.

NOTE: We make these without the pecans and they are just as yummy.
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